Biscoff Cake (Cookie Butter Cake)

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Hello Daring Bakers!

WHY YOU’LL LOVE THIS RECIPE: My spectacular Biscoff Cake (Cookie Butter Cake) is a snap to make, and its one-of-a-kind mouthwatering taste can have family and friends lining up for seconds! Candy vanilla cake is layered with a fluffy Biscoff Buttercream, which tantalizes with its refined flavors of cinnamon and vanilla.

• Distinctive, addictive taste: Toasty and buttery caramel, cinnamon, and brown sugar—yum!
• Minimal effort, max affect: So simple as a primary layer cake, however the particular taste elevates this dessert.
• Nostalgic, however new: Brown sugar cinnamon is as crowd-pleasing because it will get, however it’s nonetheless a scrumptious shock to be served Cookie Butter Cake.
• Funds-friendly! My cake is about $1.50 per slice—a fraction of the price of a bakery-made cookie butter truffles, which common about $6 per serving.
• Placing presentation: I really like the distinction right here—cookie butter is a enjoyable, all-ages ingredient, however the cake appears to be like elegant.

I grew up understanding Lotus Biscoff cookies —additionally known as speculoos or speculaas—because the buttery, barely spiced deal with adults loved with their espresso. They at all times appeared a bit posh and grown-up, and it took me some time to comprehend simply how addictive they are surely. Once I moved to the U.S. in my twenties and found Biscoff cookie butter—thoughts blown! Ever since, I’ve discovered it to be a unbelievable ingredient for desserts, including distinctive and thrilling flavors to acquainted favorites. If you happen to’re planning to make this cake, listed here are my greatest suggestions: Bake the cake the day earlier than so it’s firmer and simpler to slice and adorn. And make your Biscoff Buttercream forward of time—it freezes fantastically! I lately froze a batch, and it was excellent even two months later. Right here’s to creating life extra scrumptious and simpler!

Whether or not you name it Biscoff cookie butter, Biscoff unfold, or speculoos unfold, you’ll need extra of it in your life! You’ll adore my recipes for Do-it-yourself Biscoff Cookies, No-Bake Cookie Butter Cheesecake, and Biscoff Blondies. And for extra versatile and delicious cookie butters, you should definitely take a look at my recipes for 3 Do-it-yourself Cookie Butters and The Finest Makes use of for Do-it-yourself Cookie Butter.

Desk of Contents

What’s Biscoff Cake (Cookie Butter Cake)?

• Biscoff Cake (also referred to as Cookie Butter Cake) is a frosted, four-layer cake.
  • Two 8-inch vanilla cake rounds are break up to create 4 layers.
  • The layers are crammed and frosted with billowy Biscoff Buttercream.
  • This cake is garnished with crushed Biscoff cookies for a crunchy distinction and an additional layer of taste.
• You resolve how DIY you wish to be right here—use store-bought cookie butter and Biscoff Cookies for the crumbs, or make your personal Biscoff Cookies and crumble them for the topping.
• Biscoff cookie butter, also referred to as cookie unfold, originated as a selfmade deal with in Belgium. An newbie baker offered her cookie butter concept on a Belgian TV present, and Lotus Bakeries, the makers of Biscoff cookies, partnered together with her to market the product, which grew to become an on the spot hit.

Key Components and Substitutions

Egg whites

• The additional egg whites on this cake give it lightness and a nice crumb.

Egg

• The egg helps to bind the substances collectively right into a easy, cohesive combination.
• The egg provides moisture and taste to the cake. The egg yolk contributes richness and golden coloration, and the egg white contributes to the cake’s construction.
• To create a easy batter, it’s important to make use of a room-temperature egg. Right here’s the right way to deliver your eggs to room temperature shortly.

Buttermilk

• The acid in buttermilk tenderizes the gluten, contributing to a delicate texture of the layer cake speculoos.
• Moreover, buttermilk provides a pleasing tang.
• Substitute: Don’t fear for those who don’t have buttermilk—my Buttermilk Substitute works simply in addition to the actual factor!

Vanilla extract

Cake flour

• As a result of cake flour has a decrease protein content material—6 to eight%—than all-purpose flour, it offers this Lotus Biscoff cake a delightfully tender crumb.
• Moreover, cake flour helps with the cake’s rise.
• Substitute: No worries for those who don’t have cake flour readily available—make my easy DIY Cake Flour Substitute. All you want is all-purpose flour and cornstarch!

Granulated sugar

• Granulated sugar sweetens the cake.
• Importantly, sugar is hygroscopic, which merely means it attracts and holds moisture, and helps hold your cake moist.
• Substitute: As an alternative of the granulated sugar, you should use the identical quantity of mild brown sugar. Be aware that it’s going to yield a cake with a barely totally different texture and coloration than a cake made with granulated sugar.

Baking powder

• Baking powder leavens the cake.
• Most baking powder is double-acting—it’s activated instantly when combined with moist substances, and once more when uncovered to warmth. When activated, it creates carbon dioxide, which contributes to the cake’s rise..
• Learn extra about it in my information, Make Baking Powder and Baking Soda Defined.

Salt

• Salt brings out the person substances and deepens the general taste of the cake.

Butter

• Butter provides fats and moisture to the Biscoff cake recipe, which supplies it a wealthy taste and texture.
• This recipe makes use of the reverse creaming technique, the place chilly butter is lower into the dry substances.
  • The butter coats the flour, inhibiting gluten improvement and leading to a velvety, tender cake.
  • Moreover, as a result of the batter isn’t aerated as it’s in the course of the conventional creaming course of, the layers are much less fragile and simpler to separate into thinner layers.

1 recipe Biscoff Buttercream

20 crushed Biscoff cookies

• Crushed Biscoff biscuits are a complicated however simple method to adorn the cake, and so they add extra craveable Biscoff taste.

Make Biscoff Cake (Cookie Butter Cake)

Bake the Cake

1. Put together to bake: Preheat the oven to 350°F (180°C). Butter and line two 8” (20 cm) spherical cake pans with parchment paper. Butter the parchment paper, then sprinkle the pans with flour, tapping out the surplus. Put aside.
2. Combine moist substances: In a big jug whisk collectively the egg whites, entire egg, buttermilk, and vanilla extract. Put aside.
3. Mix dry substances: Within the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), mix the dry substances collectively at low velocity for 1 minute.

4. Add butter: Add the chilly butter and proceed to combine on low till the combination appears to be like like coarse breadcrumbs.
5. Mix moist and dry substances: Add the moist substances into the dry in 2 separate batches and combine till simply mixed.

6. Bake the cake layers: Divide the cake batter evenly into the ready pans and bake till a cake tester or toothpick comes out clear, about 25-35 minutes.

7. Cool cake: Let the truffles cool on racks for 20 minutes earlier than eradicating from the pans to allow them to cool fully. (At this level if in case you have time, wrap the truffles nicely and refrigerate till chilly and agency, about 2 hours, for best dealing with.)

To Frost the Cake

8. Lower cake layers: Use a big, serrated knife to trim away the domed tops of the chilled cake layers. Divide each layers into two to make 4 cake layers.
9. Start to frost: Place one layer on a serving plate and scoop on a ⅔ cup (5 oz/142 g) of frosting. Use an offset spatula to unfold the frosting all the best way to the sides of the layer.

10. Stack layers: Proceed stacking cake and frosting till you will have crammed and stacked all 4 layers.

11. Create a crumb coat: Cowl the whole cake with a really skinny layer of frosting and refrigerate for a minimum of half-hour to seal within the crumbs.

12. End frosting cake: Add a remaining, easy ornamental layer of frosting.
13. Add remaining touches: Press the crushed Biscoff cookie crumbs to the underside fringe of the cake, Pipe on rosettes on prime and scatter over a number of extra crushed speculoos cookies. Slice and luxuriate in!

Gemma’s Professional Chef Suggestions

• Reverse creaming: This cake recipe is made utilizing a reverse creaming technique. It creates a cake with a decent and refined crumb, and likewise simplifies and streamlines the cake mixing course of.
• Slicing savvy: Chilly, agency cake layers are a lot simpler to chop into layers. Wrap and refrigerate for a minimum of two hours earlier than slicing.
  • Use a serrated knife and gently noticed by the layers.
• Even stacking: You’ll want to degree the cake layers by chopping off the domed tops as directed.
  • Stack the truffles with the flattest aspect down.
  • Take care to unfold the frosting evenly between the layers.
  • Step again and have a look at your work after frosting and stacking every layer. If it appears to be like uneven, rigorously transfer or gently press the layer to even it out.
• Extra cookies! For additional texture, combine 2 cups of buttercream with some crumbled Biscoff cookies and use this to fill the layers. (Hold the frosting on the skin of the cake easy.)
• Chocolate possibility: If you’re a chocolate cake individual, you can also make our Finest Ever Chocolate Cake and frost it with the Biscoff Buttercream!

Make Forward and Storage Directions

• Make-ahead suggestions: The cake layers could be baked, wrapped nicely, and frozen for as much as two months.
  • When able to assemble, defrost at room temperature, nonetheless wrapped, for about 1 hour.
  • The truffles will proceed to melt and defrost as you adorn.
• The buttercream could be made and refrigerated for two weeks or frozen for as much as two months.
  • Deliver it as much as room temperature on the counter in a single day earlier than utilizing.
• retailer leftovers: Retailer leftover cake coated at room temperature for as much as two days, or within the fridge in an hermetic container for as much as 4 days.
  • When storing leftover cake, press a bit of plastic wrap towards any uncovered cake to maintain it from drying out.

FAQs

Can I make this Biscoff cake gluten-free?

Is it attainable to make this cake with out eggs?

• Since whipped egg whites contribute to the construction and texture of this cookie butter cake, I don’t suggest utilizing a substitute.

How can I serve this Biscoff cookie butter cake?

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